Pickled radishes

Name: Pickled radishes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 200 g packs Essential Radishes, trimmed and finely sliced; 140 ml white wine vinegar; ½ tsp ground black pepper; ¾ tsp yellow mustard seeds; 20 g ginger, peeled and cut into matchsticks; 60 g caster sugar; 2 tsp fine salt

Crunchy, robustly spiced and tangy, this pretty-in-pink condiment will add zing to your favourite sandwiches, pep up salads, and add welcome sharpness and colour to burgers and steaks.

Recipe by: Georgina Hayden

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Gluten freeVegan

Makes2 300g jars
CourseSnack
Prepare15 mins
Cook5 mins
Total time20 mins
Pluscooling + chilling

Ingredients

2 x 200g packs Essential Radishes, trimmed and finely sliced
140ml white wine vinegar
½ tsp ground black pepper
¾ tsp yellow mustard seeds
20g ginger, peeled and cut into matchsticks
60g caster sugar
2 tsp fine salt

Method

Sterilise 2 x 300g jars (or equivalent) according to the instructions online at waitrose.com/howtosterilisejars. Divide the radishes between the sterilised jars. Put the vinegar in a small saucepan with 100ml water, the black pepper, mustard seeds, ginger, sugar and salt. Set over a medium heat until the sugar has dissolved. Pour over the radishes, giving them a swirl to submerge. Seal the jars, then leave to cool. Chill for at least 2 hours or up to 2 weeks.

Cook’s tip

Use a teaspoon to scrape the peel from the ginger – it’s quick and easy, and you’ll lose less ginger than you would with a peeler or knife.

Nutritional

Typical values per item when made using specific products in recipe

Energy	225kJ/ 53kcals
Fat	0.6g
Saturated Fat	0.2g
Carbohydrates	11g
Sugars	10g
Fibre	1g
Protein	0.8g
Salt	1.6g

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Pickled radishes

Ingredients

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